碩士生: 陳翔和
畢業年分: 2016年６月
論文名稱: 利用不同焙燒程度棕櫚空果串進行水氣氣化反應之研究 (中文) / The Study of Steam Gasification With Different Degrees Of Torrefied Empty Fruit Bunches
中文摘要:
氣化是一種可以從生質料中獲得合成氣的方法，合成氣內以氫氣和一氧化碳為主要的可燃氣體。其中，以水氣氣化所獲得的合成氣含有最高比例的氫氣。本論文以最大化氫氣/一氧化碳體積比為目標，利用田口法設計實驗。實驗所用生質料為棕櫚空果串，並在氣化前進行焙燒。用以最大化氫氣/一氧化碳比的變因有四：焙燒溫度、水氣流率、氮氣流率和氣化溫度。實驗結果為較低的氣化溫度可加大合成氣中的氫氣/一氧化碳比，且氣化溫度對於氫氣/一氧化碳比的影響大於其餘三個變因。論文中也探討了各變因對於氣化過程中化學反應的影響，也對氣化過程進行經濟分析。
英文摘要:
Steam gasification is capable of producing syngas with higher hydrogen molar fraction than air or oxygen gasification. This paper optimizes steam gasification process for palm empty fruit bunch (EFB) using Taguchi method. The gasification experiment is carried out in a small, self-built batch type fixed bed gasifier. H2/CO ratio is selected as quality standards. L9 orthogonal array is used with four parameters: gasification temperature, torrefaction temperature, steam flow rate and carrier gas (nitrogen) flow rate. Lower temperature of gasification is found to increase the H2/CO ratio in syngas considerably, and its effect significantly outweighs other factors. The difference of reaction in gasifier between different levels of control factors is investigated. Economical assessments were also performed.
